No Mayo Potato Salad tossed in a simple mustard vinaigrette with fresh herbs, savory bacon and hard boiled eggs. It’s a great salad to share at summer picnics and BBQ’s! | Low FODMAP + Dairy Free
How to Make this Mayo Free Potato Salad
Fresh herbs, crispy bacon, protein-packed eggs & fork-tender tender potatoes dressed in a light mustard-vinaigrette. What’s not to love here?
A Few Quick Notes Before You Begin
- Potato Type: Use waxy potatoes if possible. They’re low-starch, high-moisture and good at maintaining their shape which makes them an ideal choice for potato salad, casseroles, roasts or anywhere where you want your potato to still look like a potato after cooking.
- Waxy potato varieties include: new potatoes, baby potatoes, fingerling potatoes, red potatoes and Charlotte potatoes. A good rule of thumb: if the skin is red or yellow it’s a waxy potato.
- Potato Size: Try to cut the potatoes in equal sized pieces so that they cook evenly.
- Make it low FODMAP: Just make sure to use only the green parts of the spring onions. The white parts are higher in fructans (FODMAPs) which can be tricky for people on a LOW FODMAP diet.
- Spruce up the dressing: This dressing packs a punch, but it is quite basic. Feel free to play around with flavors by adding a few extra ingredients. Try a clove or two of garlic, grated parmesan, dried herbs, chili flakes, fresh lemon juice, etc.
Serving Suggestions
Enjoy!
Let me know if you try this No Mayo Potato Salad recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Yield: 8 servings
No Mayo Potato Salad with Herbed Bacon & Eggs
4.6 Stars (9 Reviews)
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Herbed Bacon & Egg No Mayo Potato Salad - Mayo free summery potato salad with fresh herbs dressed in a simple mustard vinaigrette | Whole30 + Dairy Free + Low FODMAP
Ingredients
- 1½ lb baby potatoes, rinse & cut into equal sized halves and/or quarters
- 2 tsp salt
- 5 large eggs
- ½ cup fresh parsley leaves, chopped (25g)
- ½ cup fresh chives, chopped (25g)
- ¼ cup green onions, sliced (25g)
- 6 slices bacon strips, cooked & crumbled
Mustard Vinaigrette
- ⅓ cup olive oil (80ml)
- 2 tbsp white wine vinegar (30ml)
- 1 ½ tsp whole grain mustard
- ¾-1 tsp sea salt + more to taste
- ½ tsp freshly ground black pepper
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Boil Potatoes: Place potatoes in a large pot and 2 tsp of salt. Cover with about 2-inches of cold water. Bring to a boil then reduce the temperature to maintain a gentle simmer. Leave uncovered and cook for about 12-15 minutes or until you can easily pierce your potatoes with a knife or fork.
- Boil Eggs: Carefully place the eggs in a different pot and cover with 2-inches of cold water. Bring the water to a boil. Once the water reaches a rolling boil, turn off and cover with the lid. Leave the eggs sit in the hot water for 10-12 minutes.
- Peel Eggs: Drain the water and run the eggs under cold water to keep them from cooking further. When the eggs have cooled enough, remove the shells then cut the hard-boiled eggs into quarters.
- Vinaigrette: Combine the olive oil, vinegar, mustard and salt together in a small cup or jar and whisk together. Set aside for a moment.
- Salad Assembly: Place the boiled potatoes, eggs, parsley, chives, green onions, and bacon in a large salad bowl. Toss together until combined. Add the vinaigrette and toss again until everything is evenly coated. Taste your salad season with more salt & black pepper as you see fit.
- Enjoy: Serve ASAP for cover and store in an airtight container in the refrigerator up to 4 days before serving.
Notes
Make it Low FODMAP: make sure to only use the green parts of the spring onions.
Nutrition Information:
Yield:
8Serving Size:
servingAmount Per Serving: Calories: 301Saturated Fat: 4gCholesterol: 113mgSodium: 313mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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